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29.5.13

Rhubarb Tart with White Chocolate ‒ Valkosuklaa-raparperipiirakka

I'm now going to post something that probably hundreds of other food bloggers are posting within a week. This is the rhubarb season, and the most classic thing to make from the excess of rhubarbs so many people seem to get from their garden is a tart or pie. Sometimes I wish this wonderfully sour plant would get to be used a bit more creatively, but then again, classics are usually classics for a reason. This year I tried to find some variation to the classic by combining the sourness of rhubarb to the rounded taste of white chocolate, which complements it just wonderfully especially when still a bit melted.

This base fits into many types of pies and tarts so if you want to variate it, try adding cocoa powder or replacing some of the flour with something crunchier like rye flour.

Pick the sugar and the margarine together between your fingers. Add the flour, mixed with the baking powder. Keep picking until you have a bowl full of crumby mixture. Knead it together with the water to acquire a paste. Move in the fridge for a while.

While the dough is cooling down, prepare the filling. Chop the rhubarb and sprinkle with vanilla sugar. Either chop the chocolate into flakes with a knife or use a blender. Mix with the yogurt and the sugar. Spice with dried mint.

Spread the dough into your mold. Cover with rhubarb pieces. Cover the rhubarb pieces with the yogurt mixture. The idea here is to leave the rhubarb deliciously sour but place it between two sweet layers.

Bake in a 200°C oven for 45 minutes or until the yogurt has coagulated and perhaps even got some colour. If you want the structure to hold together better, you'll need the patience of an elephant: let it cool down well, perhaps even spend the night in the fridge before serving.